This batch won a Silver Medal in the 2024 Bluegrass Cup with a overall score of 40! This is addition to the Bronze Medal in the 2023 50 West competition with a score of 36.
I love capturing wild yeasts and spontaneous fermentation. I've done one with saison and Orval dregs in secondary but it is still aging. My favorite was a beer I made with saison yeast in primary and wild yeast in secondary. It took good 1-1.5 yrs before it got drinkable but 3 years later is perfect. These take time and lots and lots of patience. Cheers on your success.
Loved this. I actually ordered saison parfait a couple days ago before even watching this video. Makes me super excited that it was the yeast you used here
Did a primary fermentation with a saison yeast (belle saison yeast). Racked to secondary on a brett yeast (WLP655 Belgian Sour), let it go 6 months. Bottled half, then left the other half in the carboy, but added 3lbs of frozen raspberries to it, and let it go another 14 months(mostly because I forgot about it, or was lazy), then bottled with standard priming sugar. Should have added some champagne yeast to it, as it never really carbed well in the bottle. But dry as a bone. Still have 2 bottles of the raspberry version left, so sitting in bottle for about 4yrs, having sat that long they are carbed well enough now. Gotten out of brewing for a couple of years, mostly because I was tired of bottling, and my brewing partner got all weird and stopped drinking beer, and started making homeade wine instead. But got an Anvil brewing system for Xmas, so just itching to get going again! Just have to build myself a kegorator.
Best result so far for me: Full fermentation with Saccharomyces (Saison yeast), and PRIMMING with Brett. Flavor and carbonation where awsome after a month and get better at 6 months. Depending on your FG you need to calculate and compensate the sugar levels. Important thing is to pitch brett on a GOD beeer. It was the best saison I did, and became the best Brett beer I've made. Funny thing is that I didn't buy any Brett yeast. I've just dropped some Orval bottle drags on it. Cheers form Brazil.
You did almost the same as I did. Primary with Saison yeast. Secondary for 8 months with Brett "B" with about 10 pints to go, to give the brett something to eat. Transferred to bottling bucket with sugar and CBC yeast. (I added the yeast as this was super clear after the 8 months.) I got a honorable mention in a competition. Sitting and waiting for the next batch that I added some black berry juice at the Brett pitch. I enjoy these funky beers but you need patience. Time a bit ingredient in these beers. I just use glass and keep the plastic bits labeled and separate.
Last summer I did a saison with Belle Saison and some real good local wildflower honey. Ended up taking half of it and mixed in some BR-8 with priming sugar and bottled (basically used a corny keg as a bottling bucket). The base beer was great but the brett beer was awesome. I've still got a bottle left but I'm thinking of popping it at the one year mark. Thinking about doing this again with a different style, like a Belgian Pale or a Tripel.
@@CascadesHomebrew yeah it's honestly perfect for people trying to dip their toes into the whole brett pool. BR-8 is kind of nice in that it can't ferment dextrins so no bottle bombs unless you're just overpriming.
This batch won a Silver Medal in the 2024 Bluegrass Cup with a overall score of 40! This is addition to the Bronze Medal in the 2023 50 West competition with a score of 36.
Congratulations, that is awesome!
I love capturing wild yeasts and spontaneous fermentation. I've done one with saison and Orval dregs in secondary but it is still aging. My favorite was a beer I made with saison yeast in primary and wild yeast in secondary. It took good 1-1.5 yrs before it got drinkable but 3 years later is perfect. These take time and lots and lots of patience. Cheers on your success.
Loved this. I actually ordered saison parfait a couple days ago before even watching this video. Makes me super excited that it was the yeast you used here
Great video and informative!
Did a primary fermentation with a saison yeast (belle saison yeast). Racked to secondary on a brett yeast (WLP655 Belgian Sour), let it go 6 months. Bottled half, then left the other half in the carboy, but added 3lbs of frozen raspberries to it, and let it go another 14 months(mostly because I forgot about it, or was lazy), then bottled with standard priming sugar. Should have added some champagne yeast to it, as it never really carbed well in the bottle. But dry as a bone.
Still have 2 bottles of the raspberry version left, so sitting in bottle for about 4yrs, having sat that long they are carbed well enough now.
Gotten out of brewing for a couple of years, mostly because I was tired of bottling, and my brewing partner got all weird and stopped drinking beer, and started making homeade wine instead.
But got an Anvil brewing system for Xmas, so just itching to get going again! Just have to build myself a kegorator.
Good luck with your future brewing!
Best result so far for me: Full fermentation with Saccharomyces (Saison yeast), and PRIMMING with Brett. Flavor and carbonation where awsome after a month and get better at 6 months. Depending on your FG you need to calculate and compensate the sugar levels. Important thing is to pitch brett on a GOD beeer. It was the best saison I did, and became the best Brett beer I've made.
Funny thing is that I didn't buy any Brett yeast. I've just dropped some Orval bottle drags on it. Cheers form Brazil.
I hope to give something like that a try. Would you calculate carbonation based on the Brett dropping the FG down to 1.000?
You did almost the same as I did. Primary with Saison yeast. Secondary for 8 months with Brett "B" with about 10 pints to go, to give the brett something to eat. Transferred to bottling bucket with sugar and CBC yeast. (I added the yeast as this was super clear after the 8 months.) I got a honorable mention in a competition.
Sitting and waiting for the next batch that I added some black berry juice at the Brett pitch. I enjoy these funky beers but you need patience. Time a bit ingredient in these beers. I just use glass and keep the plastic bits labeled and separate.
Good to hear. I need to get another batch with Brett going.
Last summer I did a saison with Belle Saison and some real good local wildflower honey. Ended up taking half of it and mixed in some BR-8 with priming sugar and bottled (basically used a corny keg as a bottling bucket). The base beer was great but the brett beer was awesome. I've still got a bottle left but I'm thinking of popping it at the one year mark. Thinking about doing this again with a different style, like a Belgian Pale or a Tripel.
That BR-8 yeast seems like an easy way to get some Brett character. I will have to try it.
@@CascadesHomebrew yeah it's honestly perfect for people trying to dip their toes into the whole brett pool. BR-8 is kind of nice in that it can't ferment dextrins so no bottle bombs unless you're just overpriming.
Excelente vídeo. Grato pela aula.
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